This was a great enchilada casserole. It was hearty and we didn’t feel like diet food at all. It’s filling and tasty and we’ll definitely be eating it again.
Chicken Enchilada Casserole Makes 6 servings – 5 WW Points each
Ingredients 10 6” fat free corn tortillas, halved
3 cups cubed cooked boneless, skinless chicken breasts 1 cup fresh or thawed frozen corn kernels 1 onion, chopped 1 14.5 oz. can stewed tomatoes (no salt added) 1 10 oz. can diced tomatoes and green chilies 1 cup shredded cheddar cheese
Preparation Preheat the oven to 350 degrees. Spray a 9×13” casserole dish with non stick spray.
Line the bottom of the casserole dish with half of the tortillas; layer with chicken, corn, onion and stewed tomatoes. Cover with remaining tortillas. Pour the tomatoes and chilies over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
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